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Ilsa One-Step French Crepe Pan With Spatula
01 / 07
Ilsa One-Step French Crepe Pan With Spatula
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113 requests
Product Description
Making a crepe can be tricky, but fear not. With this die-cast aluminum pan, making thin and fluffy crepes is easier than ever Read More
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keyboard_arrow_downEllen
1
May 30, 2017
Will this work with an electric heating element? It doesnt look like there would be much contact between the element and the pan.
kstokley
1297
Business Development
May 31, 2017
EllenThis will only work on a gas burner. It may work on electric, but as you stated it does not have enough surface area on the bottom to do so effectively.
Nydewien
2
Apr 24, 2017
Interesting. You dip the pan itself into the batter, instead of pouring the batter into the pan. On one hand it semms like you could get super thin crepes that way, on the other, I wonder how well that actually works, as I've never seen a pan like this used anywhere.
JJtoob
69
Apr 22, 2017
Thomas.PExactly as jkeroes said. As a matter of fact, you should pour such a small amount, that a batter spreader should become necessary for you to spread the batter quickly. Interestingly, I don't see any spreader included in the drop, just the spatula which is used for flipping the crepe. I wish they had included a video showing how to use it so people get a better idea.
DeadPrezidents
15
Apr 23, 2017
zoomorphI specifically came here to see if anyone made a joke about this. This shall suffice.
longchamps
1
Apr 20, 2017
Gonna be honest, but it looks really cheap for the price. You can get a cast iron Lodge crepe pan for under $15 and it'll last forever. This aluminum nonstick pan will be lucky to last a year or two.
Shadowphd
52
Mar 21, 2017
I am sorry to have completely missed this! Did this stop reach its quota? If not, could I recommend that a short video of this pan and cooking method or, at the least, photo stills of the pan in use along with an appropriate vessel for the batter absolutely be included?
Also, if someone is able to speak to the pros and cons of a non-stick surface for crepe making versus a well-seasoned cast iron or steel pan, I would greatly appreciate it. After my last and favorite Italian nonstick skillet's surface began to flake off after being used at high temps for sautéing fish, I vowed to give up on non-sticks entirely but am open to learning about their virtues for crepe making since temps are not nearly as high.
I do do hope this comes around again with much more info.
Also, if someone is able to speak to the pros and cons of a non-stick surface for crepe making versus a well-seasoned cast iron or steel pan, I would greatly appreciate it. After my last and favorite Italian nonstick skillet's surface began to flake off after being used at high temps for sautéing fish, I vowed to give up on non-sticks entirely but am open to learning about their virtues for crepe making since temps are not nearly as high.
I do do hope this comes around again with much more info.
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